Salmon Salad with Asian Ginger Sesame Dressing

A potent Salmon Salad that tastes even higher than it seems! Vibrant flavors with an appropriate kind of textures – and the Asian Ginger Sesame Dressing offers these excellent flavors!


  • 3 – 4 salmon fillets, skinless
  • 3/4 tsp salt and pepper, each
  • 1 tbsp oil
  • 250g / 1.5 cups cherry tomatoes, halved
  • 2 cucumber, sliced (or 1 English/telegraph long cucumber)
  • 1 large avocado , cut into 1.5cm / 2/3″ pieces
  • 6 red radish, sliced
  • 150g / 5 oz leafy crisp lettuce of choice (6 big handfuls)
  • 1 cup edamame, cooked per packet (Note 1)
  • 1 green onion, finely sliced on diagonal
  • 1/4 cup crispy fried shallots (Note 2)


  • 2 tbsp soy sauce (light or all-purpose)
  • 2 1/2 tbsp rice vinegar (aka rice wine vinegar Note 3)
  • 1 tbsp sesame oil (toasted, Note 4)
  • 3 tbsp olive oil (or other neutral-flavored oil)
  • 1.5 tsp sugar, any type
  • 2 tsp fresh ginger, grated
  • 1 garlic clove, minced
  • 1/2 tsp black pepper


  • Place dressing ingredients in a jar and shake well.
  • Sprinkle both sides of salmon with salt and pepper.
  • Heat oil in a nonstick skillet over medium-high heat.
  • Place salmon in upside down (ie skin side up), cook for 3 minutes or until deep golden.
  • Turn and cook for another 2 – 3 minutes, or until cooked to your taste.
  • Remove onto a plate and cool for 5 minutes.


  • Place lettuce in a large bowl. Drizzle with a bit of dressing and toss.
  • Place lettuce in a large serving bowl (or individual plates). Top with salmon, then place tomato, cucumber, avocado, edamame and radish in piles around it.
  • Sprinkle with green onion and crispy shallots.
  • Just prior to serving, drizzle all over with remaining Dressing.

 Recipe Notes:

1. Edamame – these are soybean that have been podded, the taste and texture is like peas! Addictive Japanese snacking food, fab for salads.2. Crispy fried shallots can be purchased at Coles/Woolworths in Australia and Asian grocery stores. They are crispy salt fried shallots (green onion) pieces that are used as a garnish in Asian cooking. They add fabulous texture and flavor to anything from salads to soups, to stir-fries to fried rice!3. Rice Vinegar aka rice wine vinegar – sub with apple cider vinegar, white wine or champagne vinegar. Or use slightly less normal white vinegar (don’t use balsamic)4. Sesame Oil – toasted is brown and has a stronger sesame taste, untoasted is yellow.5. Nutrition per serving, assuming all Dressing is consumed.

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